Caldo de Albóndigas (Mexican Meatball Soup)

Ingredients

• 1 lb ground beef
• ½ cup uncooked white rice
• 1 egg
• ½ tsp garlic salt
• ½ tsp black pepper
• ½ tsp paprika
• 4 Roma tomatoes
• 2 garlic cloves
• 2 chipotle peppers in adobo
• 2 cups water (for blending)
• 1 tsp dried oregano
• 2 tablespoons tomato bouillon
• 1/4 onion
• 8 more cups water or broth
• 5 carrots, peeled and sliced
• 3 medium potatoes, peeled and cubed
• 3 zucchinis, sliced
• Salt and pepper to taste
• 1/2 bunch of fresh cilantro